OSU Extension Blogs

Elizabeth Cerny-Chipman selected as 2017 Knauss Fellow

Sea Grant - Thu, 01/05/2017 - 4:32pm

Oregon Sea Grant is pleased to announce that Oregon State University graduate Elizabeth Cerny-Chipman has been selected as a 2017 John A. Knauss Marine Policy Fellow.

Currently Cerny-Chipman is a post-doc marine ecologist in Bruce Menge’s lab at Oregon State University. For her dissertation, she studied the influence of environmental context on species interactions, with the goal of “better understanding how climate change will affect biological communities.” She also studied the ecological consequences of sea star wasting disease, which first appeared on the Oregon coast in 2014.

Besides research, Cerny-Chipman says, “I have a passion for science policy and how science can best inform policy and management decisions. I also enjoy sharing my science with the public and learning about science communication and engagement.”

Cerny-Chipman says she is “delighted to be representing Oregon Sea Grant and very excited to start my Fellowship,” which begins February 1 at NOAA’s Office for Coastal Management in Silver Spring, Maryland. (Photo by Chris Becerra for Oregon State University)

Read more about the Knauss Fellowship here.

The post Elizabeth Cerny-Chipman selected as 2017 Knauss Fellow appeared first on Breaking Waves.

Categories: OSU Extension Blogs

Elizabeth Cerny-Chipman selected as 2017 Knauss Fellow

Breaking Waves - Thu, 01/05/2017 - 4:32pm

Oregon Sea Grant is pleased to announce that Oregon State University graduate Elizabeth Cerny-Chipman has been selected as a 2017 John A. Knauss Marine Policy Fellow.

Currently Cerny-Chipman is a post-doc marine ecologist in Bruce Menge’s lab at Oregon State University. For her dissertation, she studied the influence of environmental context on species interactions, with the goal of “better understanding how climate change will affect biological communities.” She also studied the ecological consequences of sea star wasting disease, which first appeared on the Oregon coast in 2014.

Besides research, Cerny-Chipman says, “I have a passion for science policy and how science can best inform policy and management decisions. I also enjoy sharing my science with the public and learning about science communication and engagement.”

Cerny-Chipman says she is “delighted to be representing Oregon Sea Grant and very excited to start my Fellowship,” which begins February 1 at NOAA’s Office for Coastal Management in Silver Spring, Maryland. (Photo by Chris Becerra for Oregon State University)

Read more about the Knauss Fellowship here.

The post Elizabeth Cerny-Chipman selected as 2017 Knauss Fellow appeared first on Breaking Waves.

Categories: OSU Extension Blogs

Food Science Camp 2013 and Erik Fooladi

Bringing Food Chemistry to Life - Fri, 07/19/2013 - 12:44pm

We participate in the Oregon State U Food Science Camp for middle school students.

Part of the STEM [science technology engineering math] Academies@OSU Camps.

We teach about bread fermentations, yeast converting sugars to CO2 and ethanol, lactobacillus converting sugar to lactic and acetic acids, how the gluten in wheat can form films to trap the gas and  allow the dough to rise. On the way we teach about flour composition, bread ingredients and their chemical functionalities, hydration, the relationships between enzymes and substrates [amylases on starch to produce maltose for the fermentation organisms]; gluten development, the gas laws and CO2′s declining solubility in the aqueous phase during baking which expands the gas bubbles and leads to the oven spring at the beginning of baking; and the effect of pH on Maillard browning using soft pretzels that they get to shape themselves..

All this is illustrated by hands on [in] activities: they experience the hydration and the increasing cohesiveness of the dough as they mix it with their own hands, they see their own hand mixed dough taken through to well-risen bread. They get to experience dough/gluten development in a different context with the pasta extruder, and more and more.

A great way to introduce kids to the relevance of science to their day to day lives: in our case chemistry physics biochemistry and biology in cereal food processing.

We were also fortunate to have Erik Fooladi from Volda University College in Norway to observe the fun: http://www.fooducation.org/

If you have not read his blog and you like what we do here: you should!

 

endless pasta

 

Categories: OSU Extension Blogs

Good Cheese, Bad Cheese

Bringing Food Chemistry to Life - Wed, 07/10/2013 - 12:25pm

pH, colloidal calcium phosphate, aging, proteolysis, emulsification or its loss and their interactions lead to optimum melting qualities for cheeses. A module in this year’s food systems chemistry class.

This module was informed by this beautiful article “The beauty of milk at high magnification“ by Miloslav Kalab, which is available on the Royal Microscopical Society website.

http://www.rms.org.uk/Resources/Royal%20Microscopical%20Society/infocus/Images/TheBeautyOfMilk.pdf

Of course accompanied by real sourdough wholegrain bread baked in out own research bakery.

Inspired by…

“The Science of a Grilled Cheese Sandwich.”

by: Jennifer Kimmel

in: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Edited by Cesar Vega, Job Ubbink, and Erik van der Linden

 

Categories: OSU Extension Blogs

February 2011- Nutrition Education Volunteers taking “vacation”

Family Food Educators of Central Oregon - Tue, 02/01/2011 - 8:24am

I’m back from maternity leave and getting resettled into some new responsibilities.  We had a staff member leave us, so Glenda and I are having to pick up the work load until we find someone new, or our responsibilites change.  Being a new mom is lots of work too, so I’ve gone part time (24 hours aweek) but am still trying to get everything done… that being said, we’ve decided to put our nutrition education volunteering on hold, until I have a managable workload.

We look forward to being able to start things back up in the summer or fall of 2011.  Thanks so much and since a few of you have been asking, here’s a photo of our boy.  He is 5 months old today!

Bundled out in the cold!

Categories: OSU Extension Blogs